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2008 Bjcp Style Guidelines

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2008 Bjcp Style Guidelines 2008 BJCP STYLE GUIDELINES Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider 2008 Revision of the 2004 Guidelines Copyright © 2008, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved. See our website www.bjcp.org for updates to these guidelines. 2003-2004 BJCP Beer Style Committee: Gordon Strong, Chairman Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin 2008 Contributors: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro 2003-2004 Contributors: Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner, Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, Ken Schramm 1998-1999 Beer Style Committee: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers 48 i ilSot...................................................17 Stout rial Impe Russian 13F. Sot..............................................................17 Stout American 13E. pdate.................................46 U 2008 T, CHAR STYLE BJCP 2004 tra Stout........................................................16 tra Ex Foreign 13D. N/A N/A N/A 5-12% 0.995-1.020 1.045-100 Perry or Cider Specialty Other D. y Cider/Perry...........................................45 y Specialt Other 28D. tu ................................................................16 Stout l Oatmea 13C. ine......................................................................44 Applew 28C. tu ....................................................................15 Stout Sweet 13B. N/A N/A N/A 9-12% 0.995-1.010 1.070-100 Wine Apple C. ie .....................................................................44 Cider Fruit 28B. 3.DySot.......................................................................15 Stout Dry 13A. N/A N/A N/A 5-9% 0.995-1.010 1.045-70 Cider Fruit B. .......................................................44 r Cide nd Engla New 28A. 3 TU ................................................ 15 ................................................................................................. STOUT 13. otr...................................................................15 Porter Baltic 12C. N ER.......................... 44 PERRY.................................................... AND R CIDE SPECIALTY 28. N/A N/A N/A 7-13% 0.995-1.010 100 1.060- Cider England New A. l Perry............................................................44 l Traditiona 27E. otr.................................................................14 Porter Robust 12B. PERRY AND CIDER SPECIALTY 28. er ..............................................................43 Perry Common 27D. Porter..................................................................14 Brown 12A. 7.Fec ie ..................................................................43 Cider French 27C. 2 OTR............................................... 14 PORTER............................................................................................... 12. N/A N/A N/A 5-9% 1.000-20 1.050-70 Perry Traditional E. l .........................................13 Ale Brown lish Eng Northern 11C. Cider.................................................................43 English 27B. N/A N/A N/A 5-7% 1.000-20 1.050-60 Perry Common D. w ................................................13 own Br nglish E Southern 11B. ie ..............................................................43 Cider Common 27A. 1.Ml ...............................................................................13 Mild 11A. ........................ 43 ................................................. PERRY AND DER CI STANDARD 27. N/A N/A N/A 3-6% 1.010-20 1.050-65 Cider French C. Introduction to Cider Guidelines (Categories 27-28) (Categories Guidelines Cider to Introduction ...........42 ...................... 1 NLS RW L.................................. 13 ALE.................................................................... BROWN ENGLISH 11. N/A N/A N/A 6-9% 0.995-1.010 1.050-75 Cider English B. .....................................................12 e Al Brown American 10C. gory Mead.....................................................41 gory Cate Open 26C. Amber Ale.....................................................12 Amber American 10B. gt..........................................................................41 ggot Bra 26B. N/A N/A N/A 5-8% 1.000-20 1.045-65 Cider Common A. 10A. American Pale Ale.........................................................12 Pale American 10A. gi ......................................................................40 eglin Meth 26A. PERRY AND CIDER STANDARD 27. 0 MRCNAE........................................12 ALE................................................................................ AMERICAN 10. 6 TE ED..........................................40 MEAD.................................................................................... OTHER 26. thAe............................................................11 Ale otch Sc Strong 9E. t Melomel......................................................39 t Frui Other 25C. N/A N/A N/A Guidelines See le Variab Mead Category Open C. d Ale....................................................................11 d Re Irish 9D. 25B. Pyment...........................................................................39 25B. N/A N/A N/A Guidelines See Variable Braggot B. ot8/ .........................................................11 80/- port Ex Scottish 9C. 5.Csr.............................................................................38 Cyser 25A. eavy 70/-..........................................................10 eavy H Scottish 9B. 5 EOE FUTMA)............................... 38 .............................................................. MEAD) (FRUIT MELOMEL 25. N/A N/A N/A Guidelines See Variable Metheglin A. 4.SetMa ...................................................................38 Mead Sweet 24C. ih 0-...........................................................10 60/- Light Scottish 9A. MEAD OTHER 26. 4.Sm-we ed..........................................................38 Mead Semi-sweet 24B. .SOTS N RS L................................10 ALE............................................................... IRISH AND SCOTTISH 9. eAe ................10 Ale) le Pa (English r Bitte Special/Strong Extra 8C. 24A. Dry Mead.......................................................................37 Dry 24A. N/A N/A N/A Guidelines See le Variab Melomel Fruit Other C. remium Bitter..............................................9 remium Special/Best/P 8B. 4 RDTOA ED................................... 37 ...................................................................... MEAD TRADITIONAL 24. Introduction to Mead Guidelines (Categories 24-26) (Categories Guidelines Mead to Introduction ...........36 ...................... 8A. Standard/Ordinary Bitter....................................................9 Standard/Ordinary 8A. N/A N/A N/A Guidelines See Variable Melomel) (Grape Pyment B. 3 PCAT ER.......................................34 ............................................................................. BEER SPECIALTY 23. .EGIHPL L.......................................9 ALE............................................................................. PALE ENGLISH 8. N/A N/A N/A Guidelines See able Vari Melomel) (Apple Cyser A. Beer...........................................................34 Wood-Aged 22C. Altbier..............................................................8 Düsseldorf 7C. er........................................................33 Be oked Sm Other 22B. Common Beer...................................................8 Common California 7B. MEAD) (FRUIT MELOMEL 25. er..........................................................33 Rauchbi Classic 22A. an Altbier...................................................8 an Germ Northern 7A. N/A N/A N/A Varies 1.025-50 Varies Mead Sweet C. 2 MK-LVRDWO-GDBE.................. 33 BEER.................................... SMOKE-FLAVORED/WOOD-AGED 22. I ER....................................8 BEER........................................................................ RID HYB AMBER 7. ecialty Spiced Beer.......................32 Spiced ecialty Sp Christmas/Winter 21B. 6D. American Wheat or Rye Beer............................................7 Rye or Wheat American 6D. N/A N/A N/A Varies 1.010-25 Varies Mead Semi-Sweet B. VgtbeBe .....................................31 Beer Vegetable or Herb, Spice, 21A. 6C. Kölsch................................................................................7 6C. N/A N/A N/A Varies 990-1.010 0. Varies Mead Dry A. EAL ER..........................31 ................................................... BEER GETABLE SPICE/HERB/VE 21. Ale.........................................................................7 Blonde 6B. 0 RI ER............................................30 ....................................................................................... BEER FRUIT 20. 6A. Cream Ale..........................................................................6 Cream 6A. MEAD TRADITIONAL 24. alyie....................................................30 Barleywine American 19C. RDBE .....................................6 .........................................................................
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